Healthy black bean brownies

So yesterday Shawn let me know that a sweet coworker of his bought us a spaghetti squash to cook. Woohoo! I quickly decided I wanted to thank her for it by making her something yummy.  I have tried many black bean brownies in the past and some where good and some were just awful.  The wheels began turning in my head and I decided to combine my 2 favorite recipes together to form the ultimate chocolate treat!  Voila!! Avocado Chocolate Mousse Black Bean Brownies!!!  I took what I remembered in previous baking attempts and decided to wing it and see how it came out.  I did not tape it for my you tube channel but I will now knowing that my recipe turned out so darn yummy!  It’s super easy to make and healthy to eat.

 

I large can of black beans rinsed thoroughly

1 ripe avocado

3 tablespoons of eggwhites

dash of salt

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

2 teaspoons of vanilla extract

1/2 cup of evaporated milk, ( or almond milk,whatever you choose)

1/2 cup turbinado sugar

3/4 cup of unsweetened cocoa powder

1/4 cup coconut oil

3/4 cup of semi sweet mini chocolate chips(1/4 is for topping)

For Variations:

1/2 cup chopped walnuts

1/2 cup of peanut butter

1/2 cup of shredded coconut

I used small loaf pans to make these varieties and i folded these in after mixture was in loaf pansavocado mousse black bean brownie

 

Preheat oven to 350 degrees. Grease baking pan of choice.  Using a blender start with liquid ingredients then follow with 1/2 the beans blend again and then add remaining beans and then remaining  dry ingredients. pour into baking pan(s).  Bake  for 25 minutes, using toothpick method to check if done.  If needed bake 10 minutes at a time doing recheck. Baking time can vary depending on pan used.  Let cool for 1/2 hour.  Enjoy with a chocolate syrup drizzle or a scoop of ice cream.  Store in refrigerator no more than 3 days, but can also be frozen to eat at a later time.

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